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Peranzana by Mimì

£30.85

Peranzana / Medio: Medium-fruity of green fruit, rich in both vegetal and herbaceous scents with the distinct note of green tomato and green apple followed by hints of artichoke and sour almond. On the palate the freshness of the green apple comes back, followed by the smell of the tomato; it shows character with bitter and spicy present, while maintaining the elegance and harmony between the two components.

Capacity

0.5L

Year

2025

Origin
Polyphenol content

puglia

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medium

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SKU TOLMP500 Categories All-Purpose oils, Fish, White Meat & Raw Vegetables, Monovarietal, New Harvest, Red Meat & Grilled Vegetables Tags Light fish & simple seafood plates, Roast chicken and pork & white meats, Tomato salad & Caprese or burrata Brand Mimì

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Nick's experience

“The Peranzana cultivar has a clean, green flavor with a medium, balanced intensity. When you taste it, you immediately notice fresh notes like green apple and tomato leaf. It’s clearly rich in chlorophyll and carotene, giving it a bright, naturally green profile that comes through in a simple, honest way.”

Nick

Pairings

Detailed pairings

Tomato salads (Caprese, panzanella), Grilled sea bass, branzino, or trout, Roasted or grilled chicken, Fresh mozzarella
Burrata
Ricotta (especially on crostini with honey)
Aged pecorino (for contrast)
Pork loin or porchetta
Lean beef, sliced and finished with oil
Prosciutto, bresaola, or carpaccio plate
Tuna carpaccio or tartare
Octopus salad
Steamed mussels or clams
Shrimp with lemon zest
Grilled zucchini, eggplant, asparagus
Fennel & citrus salads
Artichokes (raw or grilled)
Mixed greens with lemon & shaved Parmigiano Pair with fresh, delicate flavors. Tomatoes, mozzarella, white fish, and greens love its gentle fruitiness.
Finish, don’t cook. Drizzle at the end to showcase its almond, tomato-leaf, and peppery notes.
Use with mild proteins. Chicken, pork, seafood, and carpaccio pair better than heavy red meats.
Match green with green. Anything herbal, leafy, or vegetal (zucchini, artichoke, fennel) works effortlessly.
Balance acidity. Lemon, vinegar, or citrus amplifies Peranzana’s freshness.
Respect its medium intensity. Avoid overpowering it with spicy, smoky, or very bold dishes.
Highlight raw applications. Salads, bruschetta, grain bowls, and crudo show it at its best.
Try sweet contrasts. Drizzle on vanilla gelato, ricotta + honey, or dark chocolate for a gourmet twist.